Koftas with the richness of anjeer and dates, served in a creamy white gravy.
Recipe Tags
Veg
Dinner Party
Mughlai
Main Dish
Ingredients Serving: 4
For the koftas: 1 - dry anjeer (chopped finely)
1 - date (properly mashed)
Chenna - 1 cup
Yellow color - 1 pinch
Potatoes - 2 (Boiled)
Bread crumbs - 1/2 or 1 cup
For the gravy: 2 - onions (large)
1 - tomato (not too red)
10 to 12 - cashewnuts (soaked in water)
1/2 cup - fresh cream
1 piece - tej patta
2 piece - laung/clove
2 - green cardamom
Dalchini - less than a thread like piece
1/2 tsp - jeera
butter - 1 tbsp
1/2 tsp - kasturi methi (roasted)
Salt to taste
Instructions
For the koftas: Chop anjeer finely and mash the date with it. Date will give it a lubricating touch and it will bind easily. Make small balls. You will get 4 small size balls.
Mix chenna with yellow color and make small flat tikkies and put the dry fruits mixture inside it and make a small ball. Finally make a mixture of bread crumb and boiled potatoes and put the chenna-dry fruit ball inside it.
It will be the size of a small tennis ball. Keep it in fridge for some time to tighten it up so that there is no risk of breaking when frying. Take oil in a pan and deep fry them. Drain them on an absorbent paper & keep aside.
For the gravy: Take 1 tsp oil and 1 tbsp of butter in a pan and put all the dry spices and roast them till a nice aroma rises. Put the onions and salt in it, cover it with a lid.
After 2-3 minutes put the cashew nuts and finally the tomato after fry for a minute.
Cover the lid and fry till the vegetables and cashew nuts are properly cooked. Let it rest for a while and cool it down.
Once cooled grind it into a smooth paste. Make sure that the paste is smooth.
Finally transfer the paste in a Microwave safe bowl and add 2 tsp of butter and roasted kasturi methi and microwave it on high power for 2 - 3minutes. Finally add fresh cream and the gravy is ready.
To serve: Take the gravy in a bowl. Cut the kofta in half and put in bowl. Our anjeeri kofta in white gravy is ready.
Garnish with a piece of cilantro and serve.
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For the koftas: Chop anjeer finely and mash the date with it. Date will give it a lubricating touch and it will bind easily. Make small balls. You will get 4 small size balls.
Mix chenna with yellow color and make small flat tikkies and put the dry fruits mixture inside it and make a small ball. Finally make a mixture of bread crumb and boiled potatoes and put the chenna-dry fruit ball inside it.
It will be the size of a small tennis ball. Keep it in fridge for some time to tighten it up so that there is no risk of breaking when frying. Take oil in a pan and deep fry them. Drain them on an absorbent paper & keep aside.
For the gravy: Take 1 tsp oil and 1 tbsp of butter in a pan and put all the dry spices and roast them till a nice aroma rises. Put the onions and salt in it, cover it with a lid.
After 2-3 minutes put the cashew nuts and finally the tomato after fry for a minute.
Cover the lid and fry till the vegetables and cashew nuts are properly cooked. Let it rest for a while and cool it down.
Once cooled grind it into a smooth paste. Make sure that the paste is smooth.
Finally transfer the paste in a Microwave safe bowl and add 2 tsp of butter and roasted kasturi methi and microwave it on high power for 2 - 3minutes. Finally add fresh cream and the gravy is ready.
To serve: Take the gravy in a bowl. Cut the kofta in half and put in bowl. Our anjeeri kofta in white gravy is ready.
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